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Creme De Girolles

chef.pierre's picture
Ingredients
  Dried girolles/8 ounce wild mushrooms 225 Gram
  Dried mushrooms 8 Ounce
  Shallot 1 Tablespoon, chopped
  Chives 1 Tablespoon
  Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Double cream 1 1⁄2 Pint (900 Milliliter)
Directions

GETTING READY
1. In a small casserole, tip in the girolles, shallot, chives, and chicken stock
2. Bring the casserole to a boil
3. Simmer for one hour

MAKING
4. Cool the mixture
5. Pass the mixture through a sieve and collect the liquid in a glass bowl
6. Allow the collected liquid to settle. The sediment from the girolles will settle at the bottom of the glass bowl
7. Allow the liquid to settle for one hour
8. Carefully pour the top of the liquid into a saucepan and discard the sediment
9. Add the double cream and mix well
10. Cook the mixture till the sauce is thick and syrupy

SERVING
11. Serve hot or cold as required

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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